Minestrone Soup

2 Cups Sprouted Lentils
1 Tbs Turmeric
1 Cup Sprouted peas (optional)
1-2 tsp Cayenne Powder or crushed red pepper
2 Cups Fresh Corn (optional)
1 Cup Sprouted Garbanzo Beans (chickpeas)
2-3 Cups Fresh Parsley, finely chopped
2 Cups Cilantro, finely chopped
1 Sweet Yam, cubed
1 Cup Fresh Basil, finely chopped
1 Yellow Squash, cubed
1/2 Cup Fresh Tarragon, finely chopped
3-4 Cups Granny Smith Apples, chopped
2 Tbs Fresh Rosemary, finely chopped
2 Red bell Peppers. chopped
2-3 Tbs Celtic Sea Salt
5 Cups Celery, chopped
2-5 Tbs Nama Shoyu (or adjust to your taste)
6-8 Tomatoes, chopped (if in season)
3 Cups Onions, chopped
2 Tbs Lemon Juice
2-3 Cloves Garlic
4-7 Cups Purified or Distilled Water
2 Cups Carrot Juice or Vegetable broth
2 tsp Ground Ginger
1 tsp. Saffron
4 Tbs Curry Powder

In powerful blender, add Tomatoes, Water, Carrot Juice or Vegetable Broth along with garlic, half of the Onions, Lemon Juice, Salt, Nama Shoyu, Cayenne Pepper, Curry Powder, Turmeric, Ginger, Saffron, half of the Basil and Tarragon and blend really well. Allow to sit and marinate while you chop the other ingredients really fine and add in large soup tureen or bowl.

Best if left to marinate overnight or put in an Excalibur Dehydrator at 106 degrees for 3 -5 hours for additional warming energy. If using a Dehydrator, be sure to add an extra cup or 2 of the water before putting the soup in the dehydrator.

Dorit’s book: Celebrating Our Raw Nature

 

Veggie Balls

2 Cups Sunflower seeds, ground
3 bunches Chopped Scallion
2 Cups Shredded carrots
2 T. Nutritional Yeast (not a raw product)
1 Cup Chopped Courgettes (Zucchini) or other squash
1 T. Curry powder
2 T. wheat free tamari
1 Cup Shredded Beets
1-2 T. Herbamare
1/2 Cup Finely chopped Onion

Use a food processor to make a moist dough with all the ingredients. Roll into one inch balls (wet your hands or dip them in some olive oil). Put in a dehydrator on tray (no teflex,sheets) at 108-110 degrees F for 12-24 hours, turning them over at least once.

Will keep for a long time if dehydrated. May also be served without dehydrating. Serve with Marinara, cheese or curry sauce.

Dorit’s book: Celebrating Our Raw Nature

 

Breakfast Millet

1/2 c. Millet
1/2 tsp. Cinnamon, freshly ground
1 c. Water
1/2 tsp. Cardamon powder (optional)
1 Banana, sliced thin
1 T. Agave or Honey, to taste
1 T. Pine Nuts
1 cup Almond milk or cashew milk

Put millet and water in a pot or a steamer and cook until the grain is tender. In a serving bowl pour the cooked millet and add the raw nut milk and stir.

Slice the banana directly into the bowl, sprinkle the pine nuts and cinnamon and mix well. After tasting, add cardamon and agave.

Dorit’s book: Celebrating Our Raw Nature

 

Avocado Watercress Salad

2 avocados, piths removed, and cut in half
1 tablespoon mustard
1 tsp. apple cider vinegar
1 T. raw mayonnaise
1 Cox’s Apple, cored and diced
T 2 (3-oz.) (85 grams) Watercress
1 tsp. Rapadura or Agave or Stevia
1 Red bell pepper, seeded and sliced

Mix the raw mayonnaise, sweetener, mustard and vinegar together. Chop watercress and put in a salad bowl, adding the apple and bell pepper.

Add the mayonnaise mixture. Mix everything together. Put this mixture in each half of an avocado and serve.

Dorit’s book: Celebrating Our Raw Nature

 

Citrus Fruit Bowl

2-3 Oranges, quartered
1/4 Cup Raisins (optional) pre-soaked in orange juice
1-2 Grapefruits, quartered
2-4 Tangerines, quartered
1/2 Cup Freshly squeezed Orange or 1 Very ripe Papaya, cubed
2 Tbs Lime or Lemon Juice
4-6 Leaves Peppermint or Spearmint, finely chopped
2-3 Dates, finely chopped

In large glass bowl, place all the fruits, sprinkle with fruit juice, chill in the refrigerator and just prior to serving, garnish with mint.

Dorit’s book: Celebrating our Raw Nature